Archive for vegetarian recipes

Healthy White Bean Dip

No need to spend a lot of money on fancy store-bought bread spreads or dips when you can make this at home yourself. 


  • 8 garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • 2 15-oz canned white beans, drained and rinsed
  • 2 teaspoons white wine vinegar (you could substitute this with red wine vinegar, sherry wine or balsamic vinegar)
  • 1/2 teaspoon salt


  1. Sauté the garlic in olive oil in a pan over medium heat for approx 10 minutes. Be sure to not burn it. 
  2. Transfer garlic and oil to a food processor. Add the beans, vinegar, and salt. Purée until the mixture is smooth. 
  3. Spoon the mixture in a bowl and serve with toasted pita, crackers, vegetables, toast or crostini. 

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Roasted Butternut Squash with Parmesan and Panko

This is something I can’t get enough of. The parmesan panko mixture forms a crunchy coating that is delicious with the mildly sweet squash. You could also substitute the lemon zest for minced garlic if you prefer it to be garlicky.    Read the rest of this entry »

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Easy Pickled Jalapeños 

New to my vegetable garden this year are those jalapeño peppers. I had to find a way to use up those hot peppers and pickling them is a good way to use them all up.
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Crisscross Apple Crowns

I love making these for breakfast. They’re so different and so easy! They make awesome leftovers for desserts… You can play around with different variations to find your own preferred filling. We have a child that can’t really eat nuts here, so we omit the nuts in this recipe and double up on the raisins. Feel free to comment and share your variations on here if you’d like! Read the rest of this entry »

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Barley Risotto with Corn and Basil

25edf25_e_l Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste and more fiber. If you prefer, you can replace the corn with other cooked vegetables, such as peas, green beans, zucchini, or mushrooms. Read the rest of this entry »

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Capellini Caprese

Capellini-Caprese This particular recipe is from Kraft’s Easy and Delicious issue.  Super easy to make!!

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Roasted Cauliflowers


This method of preparing cauliflower is very simple and extremely delicious. Because of the quick cooking in a very hot and dry oven, the cauliflower florets are not at all mushy. They had softened slightly but still retained a very pleasing crunch as roasting the cauliflower intensifies the flavor and gives it a very sweet nutty taste. If you have never roasted cauliflower, try it now!

Roasted cauliflower is so good that you could even serve it as an appetizer or as a snack. Read the rest of this entry »

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